Canning Homemade Strawberry Rhubarb Jam (no pectin)

In the Midwest, fresh rhubarb is one of the first signs of summer. When we first moved to our little hobby farm, one of the first things we did was plant multiple rhubarb plants. We enjoy our fresh (or frozen for later) rhubarb in a variety of recipes in our household, but a family favorite is a recipe that has been passed down for generations. Strawberry-rhubarb Jam is truly so easy that my toddlers helped me make this homemade jam this year!

This strawberry rhubarb jam recipe requires only 3 ingredients! No pectin needed. This year, we had an abundance of fresh strawberries from the garden, so opted to add those into our jam for an optional 4th ingredient. For preservation, freeze the jam or water bath can the jam.

Canning can be intimidating and scary for those who have never done it, but it doesn’t have to be! I personally know people who will only eat their garden produce fresh, or who will process and freeze their harvest rather than canning it. This is simply because they are afraid of using a pressure canner or scared something will go wrong and the whole family will end up with botulism or food poisoning. There is nothing wrong with eating the produce fresh or freezing it, of course, but canning isn’t as difficult or scary as it may seem! There is an easy way that simply uses boiling water - the water bath method of canning. This step-by-step instruction makes canning homemade strawberry jam (no pectin) a breeze! It is the perfect beginner canning recipe.

Jump to:

• Why homemade jam instead of store-bought?
• Ingredients for the Jam
• Equipment
• Instructions
• Storing the Jam
• The Easiest Strawberry Rhubarb Jam (No Pectin)
• Pin this post for later!

Why homemade jam instead of store-bought?

First of all, I have never seen a strawberry rhubarb jam in the grocery store, just plain old strawberry jam. But in my opinion, plain old strawberry jam is not near as delicious as homemade strawberry rhubarb jam (without a little bit of tart rhubarb flavor). Second, the flavor of homemade jam is far superior to store-bought varieties, using fresh fruit is way more delicious. In addition, the ingredients in homemade jam are healthier, avoiding artificial dyes, preservatives, and flavors. Lastly, there is something very rewarding about being able to grow, harvest, and preserve your own food. These skills have been passed on for years and I think that is pretty neat.

Ingredients for the Jam

• Rhubarb - For this strawberry rhubarb jam recipe use fresh or frozen rhubarb. When we have a bunch of rhubarb I will wash, chop, and freeze with the food saver.
• Strawberry Jell-O Mix - I use Strawberry Jello-O that is sugar free, but regular works too.
• Granulated Sugar
• Fresh Strawberries (optional) - When we have an abundance of fresh strawberries ready in the garden, I like to add them to the jam as well.

See recipe card for quantities.

Equipment

A large cooking pot to cook the jam - not enamel.

Water Bath Canning Set - When I first started canning I was a bit overwhelmed and intimidated. However, canning can be super easy and fun! One of the first things I learned to can was the Easy Strawberry Rhubarb Jam (without Pectin), and from there I was hooked on preserving my own food. This set is a wonderful starter set.

Jam Jars - I recommend investing in a cute set of jam jars. Each year, you will just need to buy new lids (if you plan to can them).

To save time in the kitchen I would suggest investing in a great food processor. This is another item I use almost daily in the kitchen. I highly recommend the Ninja Food Processor as it is extremely durable, easy to clean, and holds a LOT. Using my food processor to chop the rhubarb and berries takes me less than 5 minutes, which is significantly quicker than if I were doing it by hand.

Instructions

Step 1: Sterilizing the Mason Jars and Lids

There are multiple ways to do this:

• Dishwasher Method - Some dishwashers have a sanitize function on the dishwasher which works well for preparing the mason jars. The downfall, however, is this can be a time consuming method. 
• Oven Method - Wash the jars with soap, rinse, but do not dry. Place upside down on a baking sheet and put in the oven for 20 minutes at 275 degrees Fahrenheit (130 degrees Celsius). Carefully remove the hot jars for canning.
• Boiling Method - Wash the jars with soap and rinse. Place jars in a large pot of boiling water (like the water bath canner) and let them sanitize in a full boil for 20 minutes. Remove jars and let air dry before use. 

For the lids - place in a small sauce pan of hot water until it is time to add them to the jars. 

Step 2: Prepare the Ingredients 

Wash the fresh rhubarb and chop it into small pieces. This recipe calls for 5 cups. (Frozen rhubarb works too, which I would have already washed, chopped, measured out, and vacuum sealed with our FoodSaver. Leave the frozen rhubarb in the bag and thaw in hot water before cooking with it.)

If using fresh strawberries, wash them and remove the stems. Chop larger berries into smaller pieces like the rhubarb.

Step 3: How to Cook Jam

Place rhubarb (5 cups of already cleaned and chopped) and 3 cups of sugar to the large pot on the stove top. Bring to a full rolling boil.

Add fresh strawberries in with the rhubarb and sugar (if using).

Once the rhubarb is boiling, add the strawberry Jell-O packet and boil for an additional 2 minutes. Stir to evenly mix, but for best results do not over stir.

Step 4: Preservation/ Hot Water Bath Canning Process

Add hot water to a little over ½ of the water bath canner and bring to a rolling boil.

Once the jam has thickened, add the hot jam to the sterilized jam jars using a canning funnel and a ladle, leaving ½ inch of headspace (for canning and freezing). Remove air bubbles and wipe the rims of the jars with a clean damp cloth or moist paper towel. Using the magnet lid lifter tool, grab the jar lid from the small sauce pan, and carefully place it on the top of the jars. Loosely screw the rings onto the lids to ensure the lids stay in place. The jam doesn’t need to be super thick at this point, like you might find in the grocery stores, store it in the fridge before eating and it will thicken further. 

Place the jars on the inner wire rack of the water bath canner and lower it into the boiling water. Add the lid to cover canner. Process for 15 minutes in boiling water. 

After the 15 minutes is up, turn off the heat and carefully remove the canner lid. Grab the metal insert by the handles (with oven mitts) and raise the jars up, carefully hooking the handles onto the edge of the water bath canner. Let the jars sit for 5 minutes. 

Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jar and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours. Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on.

Storing the Jam

Store the homemade jam in a dark place, preferably a cool, dry place. If a jar does not completely seal, store in the refrigerator and consume within 1 week or repackage for freezing (pour into freeze safe containers and let cool, then freeze for up to 1 year). Jars that seal will be shelf stable for up to 1 year even without the use of pectin. The jam must be stored in the refrigerator once it has been opened. All of our canned goods are kept in the basement on sturdy shelves. In addition, we prefer to store our canned goods without the outer rings or screw bands on the jars. This is recommended because it prevents rust, mold, and vermin. Plus, the rings can trap moisture or food residue which can make bands difficult to remove. 

Rhubarb fun fact - the rhubarb leaves are poisonous! Do not do anything with this part of the plant, besides add to the compost pile.

Enjoy this super easy strawberry rhubarb jam on fresh sourdough bread with peanut butter, on an English muffin, or use it as a key ingredient in our homemade sourdough Toaster Strudels!

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